1 tablespoon (15 g) unsalted butter, plus more as needed
1 large egg
Instructions
1. Heat an 8-inch (20 cm) omelet pan or skillet over medium heat until the pan feels warm when you hold your hand 2 inches (5 cm) above the surface, approximately 1-2 minutes.
2. Add 1 tablespoon (15 g) butter to the pan. When the butter has melted and the foam begins to subside — a technique called clarification by heat — slip the egg carefully from a small dish into the pan.
3. Cook the egg, undisturbed, until the white is set and opaque around the edges, approximately 1-2 minutes. The yolk should still be slightly fluid beneath its surface film.
4. Flip the egg once using a thin spatula and cook an additional 30-60 seconds, until the white on the top side is fully opaque and firm to a gentle press with the back of the spatula. For a fully set yolk, cook 30 seconds more.
5. Add small amounts of additional butter during cooking as needed — no more than 1 teaspoon (5 g) at a time — using just enough to prevent the egg from sticking to the pan. Serve immediately.
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